Oily Modeling Chocolate

Baking By shari22 Updated 11 Apr 2011 , 11:52pm by kimbordeaux

shari22 Posted 11 Apr 2011 , 9:22pm
post #1 of 7

I made a batch of modeling chocolate today: 16 oz - 1/3 cup of light corn syrup. It is soooooo oily, it is unmoldable, icon_sad.gif What is the right way to do it, how do you work this? It doesn't look moldable like it does on Cake boss. icon_sad.gif

6 replies
bellaloco Posted 11 Apr 2011 , 9:40pm
post #2 of 7

I learned the hard way that you have to wait for your chocolate to cool a bit before you can add the corn syrup or everything will separate.

TinkerCakes Posted 11 Apr 2011 , 9:44pm
post #3 of 7

Mine did the same thing, I found this and I plan on trying it again. (step by step instruction ...with pictures.)


shari22 Posted 11 Apr 2011 , 10:44pm
post #4 of 7

Thanks for the quick tips!! I truly appreciate it!

HappyCake10609 Posted 11 Apr 2011 , 11:06pm
post #5 of 7

I have very limited experience with modeling chocolate... but I read somewhere (on cakecentral) that over mixing can make your modeling chocolate oily too....

shari22 Posted 11 Apr 2011 , 11:08pm
post #6 of 7

I think that might have been my mistake also, over mixing. icon_sad.gif But I don't want to throw 3 batches away, I wonder how I could fix it??

kimbordeaux Posted 11 Apr 2011 , 11:52pm
post #7 of 7

From my experience with modeling chocolate you are over mixing. The more you mess with it, (stir, mix, touch) the oiler it gets. You'll just have to get mixed as good as possible with as few as possible stirs. HTH

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